1. Pork Retail Meat Cuts Developed by:
Richard Coffey, Extension Swine Specialist, University of Kentucky
Kevin Laurent, Extension Associate, University of Kentucky
Warren Beeler, Kentucky Department of Agriculture
Edited for Georgia by Frank B. Flanders
Georgia Agriculture Education Curriculum Office
March 2002

2. Center Ham Slice
Photo courtesy of University of Nebraska, Department of Animal Sciences

3. Ham, Rump Portion
Photo courtesy of University of Nebraska, Department of Animal Sciences

4. Ham, Shank Portion
Photo courtesy of University of Nebraska, Department of Animal Sciences

5. Loin Chop
Photo courtesy of University of Nebraska, Department of Animal Sciences

6. Shoulder Arm Steak
Photo courtesy of University of Nebraska, Department of Animal Sciences

7. Shoulder Arm Picnic Roast
Photo courtesy of University of Nebraska, Department of Animal Sciences

8. Shoulder Blade Boston Roast
Photo courtesy of University of Nebraska, Department of Animal Sciences

9. Shoulder Blade Steak
Photo courtesy of University of Nebraska, Department of Animal Sciences

10. Sirloin Chop
Photo courtesy of University of Nebraska, Department of Animal Sciences

11. Sliced Bacon
Photo courtesy of University of Nebraska, Department of Animal Sciences

12. Spare Ribs
Photo courtesy of University of Nebraska, Department of Animal Sciences